Wednesday, July 3, 2013

Low Carbing with Kacche kele ki tikki : Paneer stuffed Raw Banana fritters

I have been trying a low carb diet , on the advice of a friend, for more than 4 weeks now and its going pretty good. Its a diet promoted by well known author Tim Ferris in his book The 4-Hour Body, the diet in short is Skip carbs(roti , chawal, and breads primarily) for 6 days, and sugar not even fruits, yeah.. now that hurts, and then binge on the 7th day as much as you like, yes anything and go as much as 6000 calories that day, i know they just lure you, 6000 a day is kinda impossible. But as the book says, you can have your cheesecake and eat it too. :) Yeah that holds true that day. So in the process of following this diet, i have discovered a lot of new recipes, and understand that healthy eating is not always difficult.

Moong dal cheela / dosa has become a staple at my kitchen, i have it with a onion chutney and garg with some chicken curry. Eggs have become my staple breakfast, i eat 4-5 eggs every morning and i feel kicked the day hence forth. It is said that if you train your body to have a similar kind of food everyday, the metabolism increases and i guess it does holds true. Its not that iam eating less, but eating right and a few programming in my meals is definitely helping.

The minute i get up, i drink a glass of hot lemon water. Heat a glass of water in the microwave for a minute and squeeze half a lemon into it and ready. Drink it in my lovely balcony and somehow the days starts on a good note. The diet asks you to have some protein as soon as half an hour within the time you woke up, difficult but even if you can save 1/2 cup dal from the previous nite, it helps ease your stomach, and awakens your system to start working the right way. I try keeping my breakfast as eggs, boiled(4 eggs, 3 whites and 1 whole), whoever told no yolks, well i hate yolks, but its said the right quality of yolk helps your heart and not otherwise, so i make it a point to include at least 1 yolk, poached(2-3 eggs),  or as omelet(2 eggs with loads of veggies, mushrooms, spinach and likes). The other meals are either the dal and sabzi that i otherwise make go with roti or chawal, or experimental meals like this one. In the coming few blogs i will talk of recipes like this, which are a pleasant entry on gloomy days of dieting.

So this recipe has a history to it.. The first time i discovered this recipe was when a fren shared a sanjeev kapoor video on his food ventures page, it was a peas stuffed kacche kele ka kebab, and the idea did sund lovely, but i didnt have the patience then to go watch the video. One of the grocery shopping days, i did get raw bananas keeping this in mind, but was clueless on how to handle the bananas and skipped it yet another day. But as if i was destined to make it, i bumped into a fellow bloggers post on FB with lovely kebab clicks. As always Nandita's recipe had the exact simplest instructions on how to cook the raw banana and voila, i was ready to try this. So to the recipe now...

Kacche kele ki tikki : Paneer stuffed Raw Banana fritters  


For the tikki

3 medium raw bananas
1 tbsp ginger finely grated
1 tbsp garlic finely grated
1 medium sized green chilli finely chopped
1 medium onion finely chopped
1 tbsp coriander leaves finely chopped
1 tsp salt
1/2 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp garam masala
1/2 tsp chal masala
1/2 tsp red chilli powder
A pinch or two of nutmeg powder
1 tbsp of bread crumbs (optional)
Oil to shallow fry the tikkis

For the filling

3/4 cup paneer grated
salt to taste
1/4 tsp Chat masala
1 tsp finely chopped coriander leaves.


1. Cook the bananas : Cut the bananas lengthwise, and pressure cook (with the peels on) on medium high for one whistle. Let it cool completely and open only then. 
2. Open the pressure cooker, and hold it under running water for a few seconds, so that its cool enough to handle and remove the peels. The peel will come off just like a ripe banana, if the banana is cooked properly. 

3. Grate the bananas, or mash them with hand or a fork, and set aside. 

4. In a small pan, heat some oil and fry the ginger, garlic, green chillies and the onions till the onions are light brown, i like to fry it till some of the onions have browned enough to the extent of burnt, crispy as we call it. 
5. Add this and the rest of the ingredients, except the oil to the banana mash and mix gently to make a consistent mixture. 
6. Divide it into 10-12 equal positions, an make circles of them and keep them aside in a plate. 
7. Mix all the ingredients for the filling, test the salt, adjust as per your need and get ready to make the tikkis. 
8. Take a ball of the banana mixture, flatten it into a disk, and then make a cup out of it, using the centre of your palm. Fill in a tbsp of the paneer mixture into it, and then seal the edges, use the sides of your thumb and index finger to seal it completely and form a ball out of it. Flatten it gently to form a tikki and they are ready to fry. 

9. Handle one tikki at a time. Coat these with semolina or a mix of semolina and breadcrumbs. Place the coated tikki on a heated skillet with 1-2 tbsp oil in it. And Shallow fry, for 2-3 minutes on each side till they are nicely brown and crispy. 

Serve it hot with some green chutney and ketchup, Nandita mentioned Tabasco, and i guess it would also be an interesting combination. 


  1. Love the pictures Girl. I am sure they tasted beautiful

  2. they look so pretty, wanna eat them now

  3. aah i am no aloo fan and i love this one!

  4. bana lo bana lo sab kuch bana lo :P

    I make one too without the stuffing with a bit of cocunut and rice, that tastes fab too

  5. Yummy will surely try this Swati.

  6. hehe... :D no haye coconut and rice... sun ke hi interesting laging...

  7. Arthi akka? definitely do... it comes out fab!

  8. Looks like one needs to be skillful withe the hand for this. Flatten it and cup it and fill it...but very very tempting to try!

  9. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom


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